Celebrating Chinese New Year and every other day 🙂
This is a family favourite all in one meal you can whip up in under 25 minutes.
It’s versatile in that you can chop up any veg hiding in the crisper or if you don’t have any you can just use some frozen peas and corn. Sometimes I even add some chopped up bacon or other leftover roast meats and sauté that with the garlic and ginger.
Certainly a great recipe to have at hand for an emergency meal or to make the night before shopping. Leftovers freeze well. Can be thawed and heated and put into a thermos for lunches.
Ingredients
- 2 garlic cloves, peeled
- 2cm fresh ginger
- 20g sesame oil
- 500g chicken mince (or mince your own in a coarse style)
- 20g Chinese cooking wine
- 30g soy sauce or tamari
- 30g kecap manis (sweet soy sauce)
- 350g basmati rice
- 1000g boiling water from kettle
- 1 carrot, diced small by hand
- 1 cup frozen peas
- ½ cup frozen corn
- 4 spring onions, sliced finely by hand
- Optional: other diced vegetables of choice eg zucchini, broccoli
- Optional: additional soy sauce / kecap manis to taste
Instructions
- Put a kettle of water on to boil.
- Place garlic, ginger and sesame oil into TM bowl and chop 3 sec / speed 7. Scrape down and sauté 4 mins / Varoma / speed 1. Use this time to prepare your vegetables and place them in the bottom layer of the Varoma and set aside.
- Add chicken mince, Chinese cooking wine, soy sauce and kecap manis into TM bowl and mix 10 sec / speed 2 / Reverse.
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Line the top Varoma tray with baking paper creating a shallow 'bowl' by twirling the corners so that juices can't fall through. Spread the chicken mince over the tray.
No need to wash TM bowl. - Pour boiling water into TM bowl. Place rice into simmering basket and rinse under cold tap until water runs clear. Carefully insert basket into TM bowl. Replace TM lid and place assembled Varoma on top and cook 10 mins / Varoma / speed 4.
- Carefully lift Varoma lid and using spatula gently stir and break up any chunks of chicken mince. Continue cooking 7 mins / Varoma / speed 1.
- Break up any remaining chunks of mince with spatula and place chicken mince and juices into a serving bowl. Add the steamed vegetables and rice and combine well. Add some extra soy sauce or kecap manis if required.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
My kids loved this recipe. Makes heaps. They have been taking it for school lunches for 3 days now and still aren’t sick of it. Will be a regular in our household.
Thanks Tania. Yes it’s amazing the quantity that it makes! It freezes beautifully too. 🙂
Where do you get Chinese cooking wine from? Can you use anything else?
Chinese Cooking wine can be found in the Asian aisle in the supermarket. I’d recommend you get it! 🙂
Made this tonight. Did not have any Chinese cooking oil so not sure if that oil would change the taste. Didn’t use all of the rice, added some garlic salt and more ketjap manis and also cooked an egg in top of varoma. Have heaps to freeze or take to work. Thanks.
Thanks Toni-Maree – great to have leftovers for work! 🙂
Eggs a great idea!
Had satay chicken skewers marinating for dinner. This fried rice recipe appeared on the thermofunkies site for dinner tonight. A quick easy recipe to go with the chicken satay skewers. Instead of chicken mince I added some bacon and steamed an omelette in the Varoma. Delicious easy fried rice and plenty of leftovers for lunches. Thanks Leonie for another great family friendly recipe. ?✔️
Thank you Anne 🙂
Very yummy. Made this one as a side without the chicken but with some diced bacon. So yummy.
That sounds great Annette, I think I might make this with some of the left over leg ham 😀
Lovely recipe – I just know that tomorrow it is going to taste even better.
I didn’t have any Chinese white wine so used white wine vinegar instead.
Nom nom nom!
Thank you Alysia pleased you enjoyed it! 🙂